Creating Jalapeño Garlic Corn Fritters with Chipotle Aioli is straightforward. Here's how to do it:

For the Fritters

1. Prep Corn: Remove the kernels from the corn cobs. Set aside in a mixing bowl.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, cornmeal, baking powder, salt, and black pepper.
3. Add Vegetables: Stir in the diced jalapeños, onions, and minced garlic into the dry mixture.
4. Combine Wet Ingredients: In another bowl, whisk together the eggs and milk until well combined.
5. Combine Mixtures: Add the wet mixture to the dry ingredients, stirring gently until just combined. Then fold in the corn kernels until evenly distributed.
6. Heat Oil: In a large skillet, heat about 1/4 inch of oil over medium heat. Ensure it’s hot enough before frying (you can test by dropping a small bit of batter in the oil; it should sizzle).
7. Fry Fritters: Use a spoon to drop small amounts of batter into the hot oil. Fry for about 3-4 minutes on each side, until golden brown.
8. Drain: Once cooked, transfer the fritters to a plate lined with paper towels to drain excess oil.

For the Chipotle Aioli

1. Combine Ingredients: In a small bowl, mix together the mayonnaise, chopped chipotle, garlic powder, and lime juice.
2. Season: Add salt to taste. Stir until smooth.
3. Chill: Refrigerate the aioli for at least 10 minutes to let the flavors meld together.